3 to 4 lbs. rump, round or shoulder roast
2 c. chopped onion
1 clove garlic, minced
1/4 c. butter
4 tsp. paprika
2 tsp. pepper
2 tsp. dry mustard
Dash cayenne pepper
4 tsp. salt plus 1 tsp.
6 tbsp. sugar
6 tbsp. vinegar
6 tbsp. Worcestershire sauce
2 (6 oz. each) cans tomato paste

Simmer meat with 4 teaspoons salt in small amount of water, covered, until tender, about 4 hours in a Dutch oven. Trim if necessary. Shred meat finely. Skim fat from broth. Saute onion and garlic in butter until tender, not brown. Add 1 cup broth and remaining ingredients, except meat. Simmer 20 minutes, stirring occasionally. Add shredded meat, cover, simmer 1/2 hour. Add broth or water if mixture seems too thick. Makes 1 to 1 1/2 quarts. May need to add water occasionally while roast is cooking.